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Tuesday, 12 June 2018

Picnic Loaf Recipe

This is not your average
sandwich - a delicious shareable savoury treat packed to the brim with Parma
ham, brie, roasted red peppers, cucumber and so much more! Kids will really
enjoy helping to make this picnic showstopper. You can make this up to 2 days
in advance and store tightly wrapped in the fridge until needed.

Ingredients

·2 tbsp pesto

·4 tbsp good-quality
mayonnaise

·100g (3 1/2oz) roasted red
peppers, drained and chopped

·50g (2oz) sundried
tomatoes, drained and chopped

·small handful fresh basil,
chopped

·85g (3oz) Parma ham or 100g
(3 1/2oz) wafer-thin cooked ham

·100g (3 1/2oz) sliced
jarlsberg cheese

·200g (7oz) brie

·100g (3 1/2oz) sliced
salami

·1/4 cucumber, thinly sliced

·4 leaves little gem lettuce

·1 medium sourdough loaf or
round cobb loaf

Method

1.Combine the pesto and mayonnaise in a small bowl.

2.Mix together the peppers,
sundried tomatoes and basil and season well.

3.Cut the loaf in half horizontally, then scoop most of the dough inside
to make room for the filling. Kids will love helping you with this.

4.Spread the pesto mayonnaise inside both pieces of the loaf and layer up
with the pepper/tomato mix, ham, jarlsberg, brie, salami, cucumber and
little gem leaves. Replace the top of the loaf, press together gently, wrap
tightly in cling film and chill for 2-3 hours.

5.Cut into wedges to serve.

Tip: The bread you scoop out of the middle can be made into breadcrumbs in
a blender, tipped into a bag and frozen for up to a month.

Monday, 11 June 2018

Chocolate Lava Dutch Oven Cupcakes

Cooking Tip: One of the
secrets to easily making these Chocolate Lava Dutch Oven Cakes in a Dutch
oven is to use Foil Cupcake Liners because they
stay in place as you pour the batter in each cup and they hold their shape as
the batter bakes. Just place the liners in the bottom
of the oven and pour an even amount of batter in each cup.

In bowl, combine the following ingredients and beat
by hand till sugar is dissolved:

§5 large eggs

§½ cup sugar

§Pinch of salt

§1 tablespoon flour

In a medium saucepan over medium heat, melt the
following:

§1 cup unsalted butter

§1 cup semisweet chocolate
chips

Remove saucepan from heat and stir in the egg/sugar
mixture until smooth.

Pre-heat
12-inch Dutch oven, add
foil cupcake liners to fit bottom of the oven (will make about 12 cakes),Pour
equal amounts of batter in each liner and bake approximately 8-10 minutes, you
want the batter to puff up BUT not enough to set the centre (this is where the
lava comes from…yum!)

Let these little Chocolate Lava Dutch Oven Cakes
cool slightly in the bottom of the oven by removing the lid and setting
the oven away. They will fall as they cool. If you like serving them when
they are slightly warm and gooey don’t let them cool too much.

Just before serving, sprinkle them with a little
bit of powered sugar. Be careful when removing the cakes from the Dutch oven
because the oven will retain heat for a period of time.